Salami Chips and Mustard Dipping Sauce

Ingredients:

• 1 cup of sour cream

• 1 cup of mayonnaise

• 2 tablespoons of Kozlik’s Mustard – Dijion

• 2 tablespoons Kozlik’s Mustard – Grainy Mustard

• 8 ounces thin sliced Beretta Salami

Method:

• For the Grainy Mustard dip, in a small serving bowl stir together sour cream, mayonnaise, Dijon-style mustard, and grainy mustard. Cover with plastic wrap and refrigerate about 2 hours.

• Preheat oven to 375 F degrees. Line 2 15x10x1-inch baking pans with parchment paper or silicone baking mats. Set 2 oven racks at the center-most positions.

• Lay the salami slices out in a single layer in the baking pans. Bake until they are evenly browned and rigid, about 15 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.

• Arrange the salami chips in a bowl or on a plate, with the dip alongside. If you have thicker slices of salami, bake your chips a minute longer. Thinner chips? Reduce cooking time by a minute.

STORAGE: Place salami chips in an airtight container. Cover and chill dip and chips up to 3 days, if desired.

About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.


Older Post Newer Post